![]() Nasi lemak with sotong pedas (spicy squid), sambal chili paste, boiled egg, slices of cucumber, ikan bilis and peanuts served at a restaurant in Penang | |
Course | Main course, usually for breakfast |
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Place of origin | Malaysia[1][2][3][4] |
Region or state | Peninsular Malaysia, certain parts of Sumatra in Indonesia, (Medan, Riau, Riau Islands and Palembang), Singapore, Brunei, Southern Philippines, Southern Thailand, Cocos (Keeling) Islands and Christmas Island in Australia |
Serving temperature | Hot or room temperature |
Main ingredients | Rice cooked in coconut milk with leaves of pandan screwpine |
Ingredients generally used | Served with sambal, anchovies, cucumber, and various side dishes |
Nasi lemak (Jawi: ناسي لمق) is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.[5][6][7] It is also a native dish in neighbouring areas with significant ethnic Malay populations such as Singapore[8][9] and Southern Thailand. In Indonesia, it can be found in several parts of Sumatra, especially the Malay regions of Riau, Riau Islands and Medan.[10] It is considered an essential dish for a typical Malay-style breakfast. Nasi lemak is featured as a national dish in Malaysian tourism brochures and promotional materials.[11]
Nasi lemak can also be found in the Bangsamoro region of Mindanao, prepared by Filipino Moros, as well as Australia's external territories of Christmas Island and the Cocos (Keeling) Islands.[citation needed]